December 28, 2017
Dinner, Main Dish, Poultry,
Chicken, Southwest, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, Spices, Boneless Pieces more
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"We enjoyed this dish and a different way to serve chicken. We served the sauce separately, that way people can add as much as they choose. Recipe source: Bon Appetit (December 2008)"
Preheat oven to 350 degrees F.
In a saucepan bring broth and chiles to a boil; cover; reduce heat and simmer 5 minutes. Transfer mixture to a blender; add honey, vinegar, and cumin. Blend until smooth, thinning with broth by tablespoons as needed for thick sauce. Season with salt and pepper. Transfer to a bowl and rinse out and reserve blender.
In a skillet over medium heat melt 2 tablespoons of butter. Sprinkle chicken with salt and pepper and add to skillet; saute until brown (3-5 minutes per side). Transfer skillet to oven and roast chicken until cooked through (8-10 minutes).
Meanwhile using a blender blend hominy with juice until coarsely chopped (5 seconds or so); drain well. Stir hominy and 3 tablespoons butter in a saucepan over medium heat until heated through (2 minutes). Mix in half of the cilantro. Season with salt and pepper.
Spoon hominy onto plates; top with chicken, then sauce and the remaining cilantro.
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